Veggie Lasagna Bake

Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.

I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.

IMG_4215[1]IMG_4219[1]IMG_4227[1]IMG_4230[1]

Bacon Wrapped Ghee and Garlic Chicken

Should just call this “bomb chicken” because it is literally a taste explosion.

I had some really large chicken breasts that I split, slathered in ghee, generously sprinkled with Himalayan pink salt and fresh ground pepper, topped with chopped garlic, and then tightly wrapped in uncured bacon. I baked them at 375 degrees for about 40 minutes. The internal temp was a little higher than what I was shooting for, but because they were slathered in ghee and wrapped in bacon, they were the juiciest chicken breasts I’ve had. And, chicken is my least fave meat. Perhaps not anymore.IMG_4130[1] IMG_4134[1]

Bacon Brussels Apple Hash

One of my favorite flavor combinations: bacon, Brussels sprouts, onion and apple. I could eat varying kinds of hashes all day long.

Bacon Brussels Apple Hash

  • 1 pkg “ends and pieces” bacon (Trader Joes)
  • 1 bag shredded Brussels sprouts (Trader Joes)
  • 1 white onion, loosely chopped
  • 1 apple, diced (mine was soft, not one you’d want to eat by itself)
  • Grassfed garlic butter
  • 2 Pastured eggs
  • Salt/pepp

Start cooking the ends and pieces in a deep sauté pan, continue cooking until bacon is cooked to your liking (I cooked a little longer because I prefer crispier bacon). Add the onion, and sprinkle with salt/pepp, continuing to sauté on med heat. Once the onions start to turn transparent, add the entire bag of shredded sprouts and toss. Once the hash is almost entirely cooked, toss in the apple just to warm, so it doesn’t get mushy and turn to low heat.

In a small sauté pan, melt a cube of grassfed garlic and herb butter, and crack two pastured eggs into the butter (LOOK AT THE COLOR OF THE YOLKS, OMG). Cook to your desired yolk texture. Pair with hash. Mmmm. Leftovers for lunch today!IMG_4025[1]IMG_4028[1]IMG_4027[1]IMG_4033[1]

Simple Seafood Salad!

Sunday night dinner!

Simple Seafood Salad

  • Hearts of romaine
  • Wild langostino lobster tails
  • Wild baby shrimp
  • Red onion
  • Black olive
  • Sliced baby crimini mushrooms
  • Diced tomato
  • Salt/pepper
  • Olive oil
  • Red wine vinegar
  • Coconut aminos

Toss everything in a bowl and enjoy. Side note: coconut aminos is my new favorite thing on a salad, it has a slight sweetness that is awesome with olive oil, salt/pepper! Both seafoods came from Costco.

IMG_4024[1]